Executive Sous Chef

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We are assembling a world-class team in San Antonio, Texas, for our new luxury boutique hotel opening. We are seeking an Executive Sous Chef to help shape its culinary identity. This role offers the opportunity to lead with purpose, elevate guest experiences, and contribute to a world-class culinary program rooted in excellence, mentorship, and innovation.

ESC Key Responsibilities:

• Assist the Executive Chef in managing daily kitchen operations across all dining outlets, banquets, and in-room dining.
• Supervise, train, and mentor culinary staff including Sous Chefs, Line Cooks, and Stewards.
• Ensure consistent delivery of high-quality food, presentation, and taste.
• Maintain strict compliance with food safety standards, sanitation protocols, and HACCP regulations.
• Monitor and manage food and labor costs to meet budget goals.
• Contribute to menu planning, recipe development, and execution of special events.
• Coordinate with Purchasing on food orders and inventory control.
• Lead kitchen operations in the absence of the Executive Chef.
• Support scheduling, forecasting, and labor management systems.
• Promote a positive work culture through professionalism and teamwork.
• Comply with all company policies and procedures.
• Perform other duties as assigned.

ESC Qualifications/Prerequisites:

• 10–15+ years of fine dining experience with progressive career growth.
• Michelin 1/2/3-star experience.
• Luxury hotel and luxury banquet experience required.
• Forbes 5-star experience.
• A master of culinary fundamentals with a passion for excellence.
• Demonstrates leadership maturity and emotional intelligence.
• Proven ability to mentor and develop the next generation of culinary talent.
• Has progressively led larger teams and held one of the following titles for a minimum of 3 years: Executive Chef, Executive Sous Chef, or Chef de Cuisine.
• An à la carte-focused chef with hotel experience (not a career banquet chef).
• Career-focused with a clear path toward becoming an Executive Chef.
• Culinary school preferred but not mandatory.
• Must be able to work on their feet for 8–10 hours per day and passionate about cooking and mentoring the team on the lines.

ESC Compensation & Benefits:

• Competitive base salary with performance-based bonus plan.
• Medical, dental, and vision insurance.
• Company-paid short-term and long-term disability.
• 401(k) with employer match.
• Paid Time Off (PTO).
• Hotel travel discounts.
• Team Member Assistance Program.

At Goodwin Recruiting, we are committed to our core values and providing world class customer service. We are committed to helping our clients navigate and comply with the complex and ever-changing labor laws as well as help ensure that in every hiring decision, internally and with our client partners, that all viable candidates are considered, and the most qualified candidate is offered the role. We evaluate the knowledge, skills, and abilities that meet the requirements of the position and aim to open doors and change lives. We value all people, understanding that uniqueness and diversity foster a stronger team that is innovative and brings varying perspectives to the table. We put our money where our mouth is and are proud of our efforts to identify a broad slate of candidates, with many hiring success stories to share.

JOB ID: 167003

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Ed Gromacki

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